BLONDIE410 Recipe Reviews (Pg. 1) - Allrecipes.com (18792588)

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Bran Muffins II

Reviewed: May 26, 2007
This is my grandma's famous bran muffin recipe with one minor change...she adds 2 cups shredded wheat to 4 cups of all bran (instead of bran flakes) and then adds 2 cups boiling water. Allow to soak up & cool and then combine with remaining ingredients (all the rest are the same). It's ready to bake after that and doesn't need to refridgerate for 24 hours. I guess the hot water takes care of softening the ingredinets instead of 24 hours in fridge. Her recipe says the batter will last 4 weeks. I only link these bran muffins and they are my fav when compared to all other types of muffins. I love them with all fruit strawberry preserves. You must try them. I'm gonna try with the suggestions of applesauce, whole wheat flour and 1/2 sugar 1/2 splenda to see if the increase in nutrition doesn't compromise the awesome taste.
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2 users found this review helpful

Crab Brunch Casserole

Reviewed: Aug. 25, 2006
Excellent recipe!!! I serve it to company with a good steak. I use 3 cans of crab meat instead of the fresh. Other than that I don't change a thing. I may try the sauteed onion idea to see if the extra work is worth it.
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0 users found this review helpful

Apple Crisp III

Reviewed: Aug. 14, 2006
Really tasty and super easy to make. I had all the ingredients on hand and we had a delicious dessert with our surplus apples.
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Casa Dressing

Reviewed: Jul. 31, 2006
Sorry, but I didn not care for this at all/ I reduced the cumin to 1 tsp. and still thought it was too overpowering. Wasn't a fan of the combo of flavors either.
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0 users found this review helpful

Chicken Wing Dip

Reviewed: Jul. 28, 2006
Loved it!!! Wings are always a mess to serve when entertaining. Now we have the taste without the hassle. To save time, I use either one whole rotisseree chicken or 2 large cans white meat chicken in place ofthe chicken. I had no problem with the oil on top. I used Frank's wing sauce, but I doubt that had anything to do with it. This is my new favorite recipe to impress with. Thanks!
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Chocolate Cake Shot

Reviewed: Dec. 23, 2005
This is a great shot and is loved by all who taste it. We like it with citron vodka, but will try the vanilla vodka to see how that is. We always suck the lemon with sugar after the shot.
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Cola Burgers

Reviewed: Sep. 26, 2005
The best burger recipe on this web site (and I have tried at least 4 others). These are by far the most juicy burgers we have ever made. I had 2 people ask for the recipe at our BBQ. I tripled the ingredients that were actually mixed in with the meat for 5 lbs. of ground beef (made 12 good size burgers after cooking). We skipped the brushing the burgers with the dressing and they were still great. I added a pureed medium onion to the ground beef mixture, because we like the onion flavor, but not the onion chunks. I didn't have french dressing so I replaced with ketchup and we still loved them. I will try it with french next time to see if it makes a difference. Thanks, Shay - I have been looking forever for a burger recipe with great flavor that doesn't get dried out.
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45 users found this review helpful

Ramen Cabbage Salad

Reviewed: May 25, 2005
My grandmother just gave me this recipe and I absolutely love it. Her receipe uses prepackaged coleslaw mix, adds an extra 2 oz. package toasted slivered almonds, and beef flavored ramen. I've eaten this every night this week (I mix it all together right before eating). I make it with 1/2 torn up spinach leave and 1/2 slaw mix to make it a little healthier. Its really tasty with the spinach. However, if serving to guests I would probably skip the spinach b/c it doesn't look as pretty.
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124 users found this review helpful

Make Ahead Breakfast Casserole

Reviewed: May 18, 2005
My new favorite breakfast casserole. It has such a great flavor. I replaced all the ingredients (eggbeaters, LF milk, LF soup, LF cheese, turkey sausage) with their lowfat, healthier counterparts and it was delicious and actually pretty healthy when you change out those ingredints. I've already made it twice in 2 weeks. I can't wait to share it with others.
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107 users found this review helpful

Baked Beans III

Reviewed: May 4, 2005
Excellent baked beans. I received many compliments on them. I doubled the recipe, but replaced the bacon with a 12 oz. package of turkey bacon. I also added a minced small yellow onion and 1 tsp. dried mustard.
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4 users found this review helpful

South Beach Peanut Butter Cup

Reviewed: Apr. 12, 2005
To save on time and calories, I just microwave 1 teaspoon (I love peanut butter but 2 tbsp. is too much) red. fat peanut butter and dip the fudgsicle in it. The peanut butter is a great compo with the fudgsicle and it takes the edge off the artificial sweetner taste. I tried it as the recipe states a couple of times and was never happy with the consistancy.
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1 user found this review helpful

Vegetable Quiche Cups to Go

Reviewed: Mar. 31, 2005
My husband and I love these (and neither of us care for spinach). I doubled the recipe except for the spinach and there was still plenty of spinach in the cups and they held togehter perfectly. I replaced the extra 3/4 c. cheddar with low fat cottage cheese. For the peppers and onions, I put half of a bag of pepper stirfry in my food processor to mince. I also added 1 tsp. dry mustard and extra hot sauce. This made 20 perfect cups that have only lasted 2 days between my husband and I. We eat them for breakfast and snacks because they're so healthy. They're great on their own but also good with fresh tomato salsa. I made some with paper liners and some without and I liked them better with out because the sides browned better (worked even better in my dark pan over my light one). Next time I'm gonna try adding turkey bacon to them and would also like to try it with brocolli. Wonderful recipe that I will continue to use after SBD Phase 1.
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15 users found this review helpful

Corn Casserole I

Reviewed: Feb. 8, 2005
Just served this at our Super Bowl BBQ and it was a hit. Imagine a very moist, kind of cheesy, slightly spicy and sweet cornbread. I don't really like corn bread (too plain)and I love this. I exchanged the can of regular corn with a can of Fiesta corn. Next time I think I will use 2 cans of Fiesta corn instead of the cream of corn and use the juice from the can of the chilis for the extra liquid. I think this will be better if its a little more spicy and a little less sweet. I baked mine in 2 cake pans and sliced it pie style for serving. It had the perfect texture and was not dry in all. Definately try this recipe. I think the sweet and spicy variations are a personal preference, but easily changeable to meet everyones needs.
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4 users found this review helpful

Mexican Lasagna Chip Dip

Reviewed: Jan. 28, 2005
I've made this tons of times and it is by far our favorite hot mexican dip. The cream cheese is a great touch and it's worth the effort to cut it up and not mix it in. It's easiest to cut if you put it in the freezer for 15 minutes and then cut with a cheese slicer. This dip does requires a sturdy chip. I highly recommend this recipe to anyone looking for a different Mexican dip. It will soon become your favorite as well.
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14 users found this review helpful

Crab Bisque

Reviewed: Jan. 24, 2005
A great base recipe, but I had to change a couple of things. One 4.75 oz. can of crab meat is the perfect amount and tastes better than the imitation crab would. I substituted 1/2 tsp. chili powder for the cumin b/c I'm not a fan of cumin. I skipped the salt. I also added a 1/4 cup of grated parmesean and a tsp. each of italian seasoning and onion powder. I highly recommend the parmesean-it added a great flavor. Next time I will try it with the sauted onions, as someone else suggested. Tasted great and will definately make again, but with the changes mentioned.
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45 users found this review helpful

Basil Tomato Pork Chops

Reviewed: Jan. 12, 2005
Excellent-my new way of preparing pork chops! I made it with 3 1" thick pork chops cut into chunks. I browned them with olive oil instead of butter and added 1 tsp. garlic right before I added the tomatoes. I only used a 14.5 oz. petite diced tomatoes and it was plenty. I added the 1 tsp. basil and the S&P with tomatoes and simmered, covered, for 30 minutes. I then added 1/2 a bag of pepper stir fry and simmered another 30 minutes. I didn't use the cornstarch and water b/c the sauce was thick enough, probably b/c I used less tomatoes. The meat came out real tender and the sauce was great. I definately want to try it with a crock pot to see if the meat is even more tender.
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2 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Jan. 3, 2005
Excellent stuffed mushrooms! A nice change from the ordinary. 1 (16 ounce) package regular mushrooms was a good amount for the mixture. Its very easy if you put the mixture in a bag and pipe it into the mushrooms. Don't overfill mushrooms too much because mixture is very rich. I dipped the tops in herbed bread crumbs and sprayed them cooking spray.
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1 user found this review helpful

BLT Dip

Reviewed: Jan. 3, 2005
Excellent easy dip. I agree with others that it didn't have enough of the tomato taste so I added half a can of tomato soup. I also added a block of cream cheese. With thos additions, it was great!!! A big hit at our New Year's party.
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2 users found this review helpful

Cream Cheese Penguins

Reviewed: Nov. 9, 2004
I made these last year for my Christmas and they were a hit. I think people should think of these as an adorable garnish. I didn't think they were bland, they just are cream cheese and olives. I also used the igloo idea. They are a lil' time consuming, so make sure you give yourself extra time. I stuffed the olives with the cream cheese in the morning and put them together an hour before the party b/c I was worried about the carrots drying out.
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3 users found this review helpful

White Chocolate Snack Mix

Reviewed: Nov. 3, 2004
I love this recipe. I made it many times last year and gave it out as gifts to everyone. I also love the salt/sugar mix. I like it better with only 3 cups each of the cereals and extra nuts. There is enough white chocolate then to coat the ingredients. I used Christmas shaped pretzels and holiday M&Ms.
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6 users found this review helpful

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